Prepare rice with vegetables (which you will use as filling and garnish).
Wash squid and let them drain.

Fill each squid with boiled rice with vegetables (take care not to add too much rice so you can close with a toothpick).

Take the stuffed squid and place them in a tray.

Sprinkle salt and pepper over the stuffed squid, add tomato juice and wine into pan, a tablespoon of olive oil, sprinkle thyme and oregano (or a mixture of provencal herbs), add the bay leaf and place tray in oven at 180 degrees Celsius.